It’s true that traditional ricotta is made from mozzarella’s whey; it’s a practice that turns potential waste into delicious reward. But when it comes to homemade ricotta, whey is harder to come by for the rookie cheesemaker. Thankfully, you can also make soft, buttery ricotta using only whole milk, buttermilk, and salt. So what are you waiting for?
While ricotta is traditionally made from the whey leftover during mozzarella cheesemaking, it is done by adding an acid, such as apple cider vinegar to the hot curds, which is a wonderful, frugal way to maximize your cheese yield, but I have found that the flavor is too strong for my tastes.
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